Meal In A Muffin Recipe

MEAL IN A MUFFIN – MAKES 12* Perfect for quick breakfasts, picky eaters, or people who work so hard they forget to eat lunch! 1 cup whole spelt or whole wheat flour1 cup barley flour (if you can’t find barley flour, use 2 cups of whole spelt or whole wheat)1 teaspoon cinnamon2 teaspoons baking powder1 teaspoon baking soda1 ripe bananas, peeled¾ cup apple sauce3 tablespoons blackstrap molasses½ cup apple juice, plus more as needed2 teaspoons apple cider vinegar1 cup grated zucchini½ cup grated carrots½ cup finely chopped or ground almonds, sunflower seeds or sesame seeds½ cup raisins (optional, they add a touch of sweetness)

• Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.

• Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.

• Place the bananas, apple sauce, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, carrots, nuts, and raisins. Use a bit more apple juice if needed to wet all the flour.

• Divide mixture evenly into the 12 muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.

• Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.

Inspired by The Vegan Lunch Box by Jennifer McCann